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Saturday, September 29, 2012

Pumpkin-Spice Cake with Cream Cheese Frosting

From the kitchen of One Perfect Bite...I've made this cake more times than I can count. It's fast and easy to prepare and the frosted cake is really quite delicious. My calendar fills up quickly in the fall. I'm busy with meetings and committees that manage to keep my 9 x 13-inch baking pan in nearly constant use. The Silver Fox jokes that it in an election year it never gets put away. That's a bit of an exaggeration, bit I will confess it does get used a lot. I've learned over the years, that people, especially volunteers, tend to look for things that are not there. They may not eat a piece of cake but they want to know it's there. It makes them feel appreciated and I want them to know they are. So, to please them, while keeping my own sanity, I tend to bake very simple things that look more complicated than they actually are. This dump cake is well-traveled and well-received. The original recipe was developed in the Pillsbury test kitchen and it is a gem of simplicity. The cake, which feeds a lot of people, takes minutes to prepare and it is disappearingly delicious. If you have not already done so, I hope you will give this seasonal cake a try. Here's the recipe.

I really like the idea of a spicy pumpkin cake, it looks a bit like a carrot cake. You know that I've never seen canned pumpkin puree here in New Zealand? I think that it doesn't exist, but I probably just need to cook some pumpkin and bled it... I guess!

You can't beat a pumpkin cake, Mary. And you can always depend on Pillsbury to come up with the best recipes....basic and delicious. Been baking their recipes forever and they're always a hit.This is a great little cake....I know what you mean about a busy pan.

This is a fabulous recipe Mary; I know that because I make the same cake. I don't know where I got the recipe, but I've made it for years and my husband loves it. It's delicious and perfect for a crowd!

This looks so good - but I've never seen a can of pumpkin puree downunder! Not where I shop, anyway!! I'm guessing it won't matter if I mush up 15oz of cooked pumpkin instead? Or does the canned puree have other things in it that I'll need to add??

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